Creamy Sweet Potato and Chicken Bowl with Fresh Raspberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sweet Potato and Chicken Bowl with Fresh Raspberries

YOUR SOLIN GENERATED RECIPE

Creamy Sweet Potato and Chicken Bowl with Fresh Raspberries

A vibrant bowl featuring tender, seasoned chicken breast paired with roasted sweet potato cubes, fresh baby spinach, and a creamy nonfat Greek yogurt drizzle. Topped with juicy raspberries and a hint of olive oil, this dish offers an exciting balance of savory and fruity flavors that's perfect for a nourishing dinner.

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NUTRITION

407kcal
Protein
45.9g
Fat
9.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/4 cup Nonfat Greek Yogurt

1/2 cup Fresh Raspberries

1 cup Baby Spinach

1 tsp Olive Oil

Salt, Pepper, Garlic Powder (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into bite-sized cubes. Toss with a little olive oil, salt, pepper, and garlic powder.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Season the chicken breast with salt, pepper, and garlic powder. In a skillet over medium heat, sear the chicken for 3-4 minutes per side until fully cooked and lightly browned. Alternatively, bake if preferred.

  • 5

    Allow the chicken to rest for a few minutes, then slice it into strips or bite-sized pieces.

  • 6

    In a bowl, assemble the baby spinach as a base. Add the roasted sweet potato and sliced chicken on top.

  • 7

    Drizzle the nonfat Greek yogurt over the bowl and garnish with fresh raspberries.

  • 8

    Finish with an extra drizzle of olive oil if desired and serve immediately.

Creamy Sweet Potato and Chicken Bowl with Fresh Raspberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sweet Potato and Chicken Bowl with Fresh Raspberries

YOUR SOLIN GENERATED RECIPE

Creamy Sweet Potato and Chicken Bowl with Fresh Raspberries

A vibrant bowl featuring tender, seasoned chicken breast paired with roasted sweet potato cubes, fresh baby spinach, and a creamy nonfat Greek yogurt drizzle. Topped with juicy raspberries and a hint of olive oil, this dish offers an exciting balance of savory and fruity flavors that's perfect for a nourishing dinner.

NUTRITION

407kcal
Protein
45.9g
Fat
9.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/4 cup Nonfat Greek Yogurt

1/2 cup Fresh Raspberries

1 cup Baby Spinach

1 tsp Olive Oil

Salt, Pepper, Garlic Powder (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into bite-sized cubes. Toss with a little olive oil, salt, pepper, and garlic powder.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Season the chicken breast with salt, pepper, and garlic powder. In a skillet over medium heat, sear the chicken for 3-4 minutes per side until fully cooked and lightly browned. Alternatively, bake if preferred.

  • 5

    Allow the chicken to rest for a few minutes, then slice it into strips or bite-sized pieces.

  • 6

    In a bowl, assemble the baby spinach as a base. Add the roasted sweet potato and sliced chicken on top.

  • 7

    Drizzle the nonfat Greek yogurt over the bowl and garnish with fresh raspberries.

  • 8

    Finish with an extra drizzle of olive oil if desired and serve immediately.